Saturday, October 4, 2008

Turkish cuisine has a lot of stuffed vegetable recipes. They are either with meat or olive oil. I should admit, it is not so easy to make but it worth all of the time you spend for it.

Ingredients:

20 baby eggplants

20 slices of tomatoes

Filling:

20 tbsp of uncooked rice

1 large size of tomato

1 large size of onion

1 green pepper

1/2 cup of olive oil

1 tsp of black pepper

1 tbsp pomegranate paste

2 lemon's juice

1 tbsp of salt

2 tbsp of tomato paste

1 tbsp of red pepper paste

For filling, chop tomato, onion,and pepper. Take them in a big mixing bowl. Take the other ingredients for filling into the mixing bowl and mix them well.

Wash and cut off the eggplants' tops. Scoop out inside of the eggplants with a spoon or vegetable peeler.

Fill them halfway with the fillings. Close each eggplant a slice of tomato. Place them horizontally in a large pot, leaving no space between eggplants. Fill the pot halfway with boiling water. Take the pot on a medium heat and wait until it starts to boil. Turn the heat to low as soon as it starts bubbling. Cook for one our or until eggplants are tender.